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Spiced Pumpkin Cheesecake Recipe

Learn how to make Spiced Pumpkin Cheesecake with me for your Halloween Theme Parties. Remember the left over pumpkin puree from my Pumpkin Spice Frappuccino?? This is what has been made of it! Till date, i have not come across anyone who does not like a good cheesecake. They are my husband's favorite, primarily because of the no use of flour. I have made in the past no-bake cheesecakes also, but nothing like a baked one!! There is a huge difference in the texture and taste and we just love them. While in Boston, i used to visit Cheesecake factory way too often. Cheesecakes don't quite need a celebration to be baked you see!! They just happen!!

I moved to the US couple of years ago and till that time had no idea what cream cheese was!! The concept of baking was very alien to me. We never baked back at home. Apartments do not come with pre-installed ovens. Either you buy them on your own or buy cakes from bakeries!! As simple as that. I still remember during Christmas, my neighbors used to bake Fruit Cake, Carrot Cake etc and i used to wait for them to share some with us. Home made cakes are something on their own. Nothing can beat them.

The first cake i ever baked was a Butter Cake while in Arizona and it was, brace your selves--"A box mix!!" Every baker's horror!! Yes, i did that and no regrets. Now the funny part, i read the instructions just once and assumed am a pro and started off. The first thing i did(over-did) was the whisk the batter FOREVER!! Because apparently, in my mind it was a pre conceived notion, a good batter must be whisked at-least a 100 times. I kind of don't really know how the cake tasted while being warm, once it cooled, i poured ganache on top, decorated with strawberries and put them in refrigerator. By the time i took it out post dinner to surprise my husband, it was hard. Rock hard!!

Nevertheless, i still took a picture and put it in Facebook, whats app and every other social media to make my friends and families jealous!!

Coming on to this recipe, as always it's fairly simple. Make sure that Cream Cheese must be at room temperature for at-least 3-5 hours to avoid any lumps. Take out eggs an hour before you plan to bake this cake. Fair enough?? Let's get on to the recipe!

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Spiced Pumpkin Cheesecake

by Remya Ravindran October-10-2015

Ingredients

8 oz Cream Cheese

1 Egg

1 tbsp All purpose flour

1 tsp Vanilla Extract

1/2 cup Pumpkin Puree

3 tbsp Unsalted Butter

1 tsp Pumpkin Spice mix

1/4th cup Brown Sugar

1/4th cup White Sugar

1/4th cup Heavy Cream

10-12 Graham Crackers

1 tbsp Caramel

1 tsp Cinnamon Powder

Instructions

For the Crust:
Pre-heat oven at 425 F.
Add the graham crackers in a zip lock bag or food processor,crush till fine. Melt the butter, add cinnamon powder and butter into the crushed crackers and mix til they resemble wet sand. In a spring foam pan, press the mixture with your hands. Cover the cake pan with foil. Place the pan in oven for 6-7 minutes, just so as to set the base.For cream cheese batter:
Whisk the cream cheese, egg , vanilla extract and flour till well combined. Add both sugars, pumpkin puree, pumpkin spice and in-corporate well. Remove the cake tin from oven after 7 minutes and pour the batter onto the now set graham cracker base. Tap to remove any air bubbles. Add few drops of caramel and swirl with a knife(Optional). Bake for 10 minutes at 425 F and then at 350 F for 45-50 minutes or till the cake is set. Upon shaking the center will be little jiggly, which is fine. Do not remove the cake out of oven yet, open the door ajar and leave the cake inside for another 45 minutes. Once cooled, cover with cling wrap and refrigerate over night or atleast 3-4 hours. Serve chilled with whipping cream and caramel sauce.

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I am just a tad obsessive Cheesecake lover.Never had a Pumpkin Spice version though and now wish I had after seeing this one.I love that you have shared whats in pumpkin spice, we don't tend to get it here in Oz it's not as popular pumpkin in it's sweet form but now I can see the spices it seems like a tasty combo of flavours.Thank you for linking up to this weeks FFF Party. xx

What a great cheesecake! We don't usually have pumpkin as a sweet here in New Zealand, but thanks to your clear instructions this could be made anywhere. Thanks for sharing with the #BlogFair, hope you can visit again this week.

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